Caramel Apple Crisp Cheesecake

All of the sweet and caramely goodness of a traditional apple crisp, baked on graham cracker crust cheesecake and topped off with a dollop of softly whipped cream or vanilla ice cream and caramel sauce.

This. This right here. Is what Fall is all about ! Something about the words “apple crisp” just makes me feel all cozy inside. I immediately think about colorful fall leaves, comfy sweaters, and crisp autumn air.
I’m just saying that if someone showed up on my doorstep with a chunks of lightly sweetened apples covered in a crisp and crunchy topping made with flour, sugar, butter, ground cinnamon, nuts……I’d probably swoon from the sight and the smell.

At this particular moment I cannot think of anything more delightful than a graham cracker crust cheesecake filled with apple crisp yumminess. Or maybe i can….speaking of which, is apple crisp really complete without a dollop of softly whipped cream or vanilla ice cream and caramel sauce.
No…hell no, It just seems…..unnatural.
So be natural.

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58 thoughts on “Caramel Apple Crisp Cheesecake”

Just took mine out of oven. I’m just wondering about after it cools over night, how do you serve it ? I’m nor real familiar with spring form pans. My pan was a little pricy so I’m not wanting to scratch it.
Waiting for advise..

Hi Carol,
Although I have never sold a cheesecake 🙂 I ALWAYS remove mine this way, make sure your cheesecake is chilled overnight so that it’s very firm.
Remove the band from the pan; take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it. Then use two or three large pancake turners to carefully lift the cake over to the platter. Be sure the cake is equally supported by the turners so it won’t crack.

put a piece of parchment paper on the bottom of the pan and then place the ring on top of that and lock it. trim off the excess paper on the outside of the pan and use butter to grease your paper and pan. then when it’s time, just pop the form off and you can take hold of the paper and slide it onto your plate that way.

I also wanted to know what I could use in place of the coconut oil? I am out and I order it online when the shipping is free and might be a while till I get it. Could I use canned apple pie filling in place of fresh apples if I have that on hand?

Hi Annette,
You could use butter, but of course it has a distinct flavor, and also yields a somewhat less flaky result, though of course it’s super-tasty, and very nutritious.
You could consider use palm oil or lard.
Lastly, Apple pie filling might be a little too wet but I think it would work but just have a slightly different taste.
Hope this help 🙂

The instructions say to pour the cream cheees mixture on top of the graham cracker/oats crust, but I don’t see the oats in the instructions anywhere. Is this supposed to be mixed in the first step with the crumbs, brown sugar, and butter?

Hi Cheri,
Yes, it’s a typo, Oats should be mixed in the first step along with the crumbs, brown sugar, and butter…..
Thanks for noticing that and please excuse me, recipe is now corrected.
I hope you’ll like it:)

Hi
I snuck a lick of the spatula after putting the batter into the pan. It’s quite yummy. I, too was wondering where the eggs are. Concerned it was left off the recipe, I added one. It was just too thick. And I’m curious why such a long bake time for such a very small amount of cream cheese? I bake cheesecakes several times a week & most of my recipes call for 4-5 bricks & I bake them for 45-50 minutes. I’m going to shorten time to 40 minutes. Can’t wait to try it!

I just made this for a dinner with friends, I
Thought the recipe left out the eggs in error
and added 2. The result was good, very
Creamy cheesecake. I used butter instead of
Coconut oil in the topping and also increased
The Cinnamon in the cheesecake to 3/4 tsp (will
Go to 1 tsp next time) – omitted the vanilla.
I also tossed the apples in some cinnamon
Sugar before placing on the cheesecake layer. I
Will definitely make this again.

I made this for Thanksgiving. Two actually, one in a 9 inch and one in a 10 inch spring-form pan. I must say the 10 inch cheesecake was from from crust to the top of the crumble was 3/4 of an inch tall and I was pretty disappointed. I would highly recommend doubling the filling if you want a thicker cheesecake. Also, a traditional crust on the bottom may have been easier to cut through, but everything tasted great!